Red Meat Allergy Friendly Classic Loaded Baked Potato
Total time1 hr 15 min
Prep time10 min
Cook time1 hr 5 min
4.6(19)
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Learn more →Ingredients
4 servings
For the potatoes
- 4 large russet potatoes (about 10–12 oz each), scrubbed and dried
- 1 tbsp olive oil
- 1 tsp kosher salt
For the toppings
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 4 tbsp unsalted butter, cut into pieces
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 3 tbsp fresh chives, thinly sliced
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a baking sheet.
- 2
Rub each potato all over with olive oil, then sprinkle evenly with kosher salt. Pierce each potato 8–10 times with a fork. Place directly on the wire rack set over the baking sheet.
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